Summary
Overview
Work History
Education
Skills
Languages
References
Timeline
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GABRIELA VARGAS FIGUEROA

San Juan

Summary

Dynamic culinary professional with extensive experience at Levant Restaurant, excelling in recipe development and team collaboration. Proven track record of enhancing customer satisfaction through innovative menu planning and effective staff training. Adept at maintaining high food safety standards while thriving in fast-paced environments. Committed to delivering exceptional dining experiences.

Overview

6
6
years of professional experience

Work History

Kitchen Lead

Levant Restaurant
San Juan
09.2024 - Current
  • Developed innovative recipes and menu items to increase customer satisfaction.
  • Organized kitchen staff shifts and coordinated daily tasks for efficient workflow.
  • Ensured compliance with local health department regulations.
  • Provided ongoing feedback and coaching to team members regarding performance.
  • Verified food preparation and cooking standards to ensure quality control.
  • Performed regular maintenance checks on all kitchen equipment.
  • Crudo station lead.
  • Trained new staff on kitchen procedures and equipment usage.

Line Cook 1

Verde Mesa
San Juan
03.2023 - 08.2024
  • Prepared and cooked menu items following established recipes and standards.
  • Managed multiple tasks simultaneously while remaining organized in a fast-paced environment.
  • Prepared fresh ingredients for daily menu items and specials.
  • Operated kitchen equipment including grills, ovens, and fryers efficiently.
  • Collaborated with team members to ensure timely meal service during peak hours.
  • Maintained cleanliness and organization of the kitchen area throughout shifts.

Chef De Cuisine

CORCHEA
Carolina
12.2021 - 03.2023
  • Developed seasonal menu items using fresh, local ingredients.
  • Supervised kitchen staff to ensure efficient food preparation and service.
  • Maintained high standards of food safety and sanitation practices in the kitchen.
  • Collaborated with front-of-house staff to enhance guest dining experience.
  • Trained new kitchen team members on techniques and restaurant protocols.
  • Oversaw inventory management to minimize waste and ensure stock availability.
  • Conducted regular inspections of kitchen equipment for maintenance and safety compliance.
  • Coordinated special events and catering services to meet client expectations.
  • Scheduled shifts for kitchen staff according to restaurant needs.
  • Developed strategies to increase efficiency in the kitchen.
  • Created recipes that kept customers coming back for more.

Line Cook 1

St. Regis Hotel
01.2020 - 12.2021
  • Prepared and cooked menu items following established recipes and standards.
  • Maintained cleanliness and organization of kitchen workstations throughout shifts.
  • Assisted in inventory management, ensuring proper stock levels of ingredients.
  • Collaborated with team members to ensure timely service during peak hours.
  • Monitored food safety practices in accordance with health regulations and guidelines.
  • Trained new kitchen staff on cooking techniques and safety protocols.
  • Operated kitchen equipment safely, including grills, fryers, and ovens.
  • Cooked multiple orders simultaneously during busy periods.

Education

CULINARY ARTS & INTERNATIONAL CUISINE -

INSTITUTO DE BANCA Y COMERCIO
01.2019

HIGH SCHOOL DIPLOMA -

COLEGIO BAUTISTA DE CAROLINA
01.2018

Skills

  • Recipe development
  • Kitchen equipment maintenance
  • Inventory management
  • Menu planning
  • Time management
  • Team collaboration
  • Food safety
  • Culinary presentation
  • Customer service
  • Staff training
  • Communication skills
  • Adaptability under pressure
  • Grill operation
  • Food presentation
  • Recipe adaptation
  • Prepared foods plating
  • Line station oversight
  • Kitchen station setup
  • Head chef collaboration

Languages

Full Bilingual (Inglés y Español), English: Advanced (C1), Spanish: Native

References

References available upon request.

Timeline

Kitchen Lead

Levant Restaurant
09.2024 - Current

Line Cook 1

Verde Mesa
03.2023 - 08.2024

Chef De Cuisine

CORCHEA
12.2021 - 03.2023

Line Cook 1

St. Regis Hotel
01.2020 - 12.2021

CULINARY ARTS & INTERNATIONAL CUISINE -

INSTITUTO DE BANCA Y COMERCIO

HIGH SCHOOL DIPLOMA -

COLEGIO BAUTISTA DE CAROLINA

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